Directions

• Step 1
  Preheat your oven to 350°F.
• Step 2
  Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan, bring the milk and the vanilla pod to a boil over medium heat. As soon as the milk boils, stop the heat.
• Step 3
  Put 1⁄2 cup butter in the saucepan. Take the vanilla pod out, use a teaspoon to scrape out the seeds inside, and put them back in the saucepan. Cover and let the vanilla infuse the milk.
• Step 4
  In a large bowl, break the eggs and whisk them steadily with 1⁄2 cup sugar, until they whiten. Add the flour, and whisk steadily. Slowly add the milk as you whisk continuously.
• Step 5
  Butter a medium baking dish (9 inches) with 1 tablespoon butter. Sprinkle 1 tablespoon sugar at the bottom, and tilt the dish so as to distribute sugar everywhere. Lay the raspberries at the bottom of the dish. Pour in the custard.
• Step 6
  Put in the oven for 45 minutes.
• Step 7
  Serve lukewarm or cold.